Poblanos Stuffed with Shrimp, Corn and Goat Cheese with Tomatillo Sauce for 1 or 2

Peppers, Stuffing and Sauce
4 poblanos
1/2 pound shrimp, raw, shell on
2 cloves garlic
5 tomatillos
Cilantro
Lime
3/4 cup corn kernels
Goat cheese
Vegetable oil, salt, pepper

Adapted from marthastewart.com.

Preheat the oven to 475 degrees. Roast the peppers for 20 minutes, turn them and roast 10 minutes more. Check them, they may need more time. Remove them when the skin is mostly blackened. Place them in a bowl covered tightly with plastic wrap and let them sit until cool enough to handle. Peel and seed them.

Peel the shrimp and simmer the shells in enough water to submerge the husked tomatillos. Once the shells have turned bright pink and given up some flavor, skim them from the water and add the tomatillos. Bring to a boil, reduce to a simmer and cook for 5 minutes. Drain them, and puree in a food processor with the garlic, 3/4 cup of loose cilantro leaves and juice from the lime. Season to taste.

Heat the oven to 375 degrees. Spread half the tomatillo mixture into the bottom of a baking dish large enough to hold the peppers in a single layer.

Heat a pan to medium with a bit of vegetable oil. Add the corn kernels, remainder of the tomatillo mixture and a generous lump of goat cheese. Again, season to taste. Add the shrimp to the pan at the last minute to combine when the goat cheese is melted.

Place the peppers side by side the baking dish over the sauce. Spoon the corn and shrimp mixture into each pepper and top with more goat cheese crumbles. Cover and bake for 25 minutes. Plate and sprinkle around some cilantro leaves.

This yields 2 main dishes, or 4 sides. Or, I like to make it and freeze the rest in portions. It reheats delish.